EFFECT OF FERMENTATION TIME ON THE NUTRITIONAL COMPOSITTON OF AFRICAN OIL BEAN SEEDS

ABSTRACT Fermentation is one of the oldest methods used by humans to preserve and improve the nutritional quality of food. This study investigated the effect of fermentation time on the nutritional composition of African oil bean seeds (Pentaclethra macrophylla). The seeds were processed and subjected to fermentation for different durations in order to determine how time influences their nutrient profile. Fresh African oil bean seeds were obtained, processed, and fermented under controlled conditions. Samples were collected at specific fermentation intervals and analyzed using standard proximate analysis techniques to determine moisture content, crude protein, crude fat, ash, crude fiber, and carbohydrate levels. The results showed that fermentation time significantly affected the nutritional composition of the seeds. Protein content increased during the early stages of fermentation due to microbial activity and enzymatic breakdown of complex compounds, while carbohydrate content gradually decreased as microorganisms utilized sugars as energy sources. Fat content and ash content also showed variations throughout the fermentation period. The findings indicate that fermentation enhances certain nutritional properties of African oil bean seeds, making them more digestible and nutritionally beneficial. However, prolonged fermentation may lead to nutrient losses. The study concludes that fermentation time plays a critical role in determining the nutritional quality of African oil bean seeds and recommends optimal fermentation durations for improved food quality.